Sandra at Diary of a SAHM is hosting Crockpot Thursdays where crock recipes are shared. I love cooking with my crockpot. It makes life so much easier. And now that fall is here it just calls for hot, slow cooked kinds of suppers. So with out futher ado here's my crock recipe this week:
CRANBERRY PORK ROAST
1 boneless pork loin roast ( but I just buy the cheapest per pound one they have)
1 16 oz. can whole berry cranberry sauce
1/3 cup cranberry or apple juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1 large clove garlic, minced
1 tsp. ginger powder
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground pepper
3 Tbsp. cornstarch
2 Tbsp. cold water
Place roast in crock. In a medium bowl combine all ingrediants except cornstarch and water. Spoon over roast. Cover and cook on low 6- 7 hours or on high 4 - 5 hours until meat is 170F. Remove roast from the crock and cover to keep warm. Measure 3 cups of cooking juices and pour into medium saucepan. I like to make sure I get as many of the cranberries out that I can.
Bring to a boil over medium heat. In a cup dissolve cornstarch in cold water. Stir into saucepan. Cook, stirring until thickened. Slice roast and serve with sauce and cooked rice.
For more slow cooked recipes and to add your own link to one head on over to Sandra's.